A great use for leftover pulled pork or carnitas. Cold day-old rice is essential — it fries and crisps instead of steaming. Fully cooked, so it freezes and microwaves beautifully.
Ingredients
- 6 cups cooked day-old rice, cold
- 1½ lb cooked pulled pork or carnitas
- 3 eggs, beaten
- 2 cups frozen peas and carrots
- 1 onion, diced
- 3 garlic cloves, minced
- 4–5 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp neutral oil
- 3 green onions, sliced
Instructions
- Heat a little oil on one zone of the griddle and scramble the eggs; set aside.
- Cook the onion and garlic, then add the peas and carrots and the pork, browning the pork.
- Spread the cold rice thin across the hot surface and let it sit undisturbed to crisp before tossing; repeat once or twice.
- Drizzle the soy and sesame oil over and toss. Fold in the eggs and green onions.
Make-Ahead & Storage
Cool and portion into microwave-safe containers; freeze up to 3 months. Reheat in the microwave or a hot pan with a splash of water.
Notes
Day-old cold rice is the key — fresh warm rice steams and clumps. A great home for leftover pulled pork, carnitas, or kalua pork.
Instant Pot rice (cook ahead): rinse the rice, then use 1 cup rice to 1 cup water for jasmine or long-grain white — high pressure 4 minutes with a 10-minute natural release. For brown rice, use 1 cup rice to 1¼ cups water, 22 minutes, with a 10-minute natural release. Don't quick-release, or the rice turns gummy. Spread it out and chill fully before frying.